Preparation

1. Heat oil over high heat in the bottom of a large skillet or stock pot. Add diced chicken, onion and garlic powder and saute until chicken is cooked through, about 5 minutes.
2. Reduce heat to medium. Add beans, broth, chilies, salt, cumin, oregano and peppers. Stir to blend. Bring mixture to a boil, stirring occasionally, then reduce heat and simmer uncovered for 30 minutes.
3. Remove chili from heat and stir in sour cream and milk/whipping cream. Ladle into bowls and garnish with 2 cherry tomoto halves and a sprig of parsley, if desired.

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